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Beef and Wild Mushroom Pate with Cognac Mustard Sauce (Emeril Lagasse) Recipe

Beef and Wild Mushroom Pate with Cognac Mustard Sauce (Emeril Lagasse) Recipe

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Beef and Wild Mushroom Pate with Cognac Mustard Sauce (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
1/2 cup minced yellow onions
1 tbsp minced garlic
8 oz exotic mushrooms , such as chanterelles , wood ears , morels , shiitakes, cleaned and chopped
1/2 tsp salt , plus 1/2 teaspoon
1/4 tsp finely ground black pepper , plus 1/4 teaspoon
1 lb lean ground beef
1/2 lb ground pork
1/2 cup buttermilk
2 tbsp chopped sage
2 tsp chopped thyme
2 egg whites
10 to 12 slices prosciutto
cognac mustard sauce, recipe follows
cornichons , for serving
1/2 cup dry mustard
1/2 cup brandy or cognac
1 tbsp honey
2 tbsp champagne vinegar
1/2 tsp salt

Directions:

Preheat the oven to 300 degrees F.
In a large saute pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until they give off their liquid, about 5 minutes. Remove the mushrooms from the pan and cool.
In a mixing bowl, combine the beef, pork, buttermilk, sage, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, egg whites, and the cooled mushrooms. Stir well to blend. Line a 6-cup (12 by 3 by 3-inch) terrine mold with prosciutto slices, overhanging the strips over the edges of the mold. Pour the pate filling into the mold and cover with the prosciutto. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil. Place a brick on top of the terrine mold and bake for 1 hour.
Remove from the oven and allow pate to stand for 30 minutes before removing the weight and unwrapping. Pour off any accumulated juices and allow pate to cool completely. Cover pate with plastic wrap and refrigerate until completely cooled. Serve slices of pate either cold or at room temperature, lightly drizzled with the Cognac Mustard Sauce, with cornichons on the side.
Cognac mustard sauce:
In a bowl, combine all the ingredients and whisk until well incorporated.
Yield: about 1 cup of sauce

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3012.19 Kcal (12611 kJ)
Calories from fat	1950.22 Kcal
		% Daily Value*
Total Fat	216.69g	333%
Cholesterol	457.91mg	153%
Sodium	4391.99mg	183%
Potassium	2934.47mg	62%
Total Carbs	53.02g	18%
Sugars	25.42g	102%
Dietary Fiber	6.74g	27%
Protein	139.89g	280%
Vitamin C	10mg	17%
Iron	13.2mg	73%
Calcium	392mg	39%

Amount Per 100 g
Calories	203.38 Kcal (852 kJ)
Calories from fat	131.68 Kcal
		% Daily Value*
Total Fat	14.63g	333%
Cholesterol	30.92mg	153%
Sodium	296.55mg	183%
Potassium	198.14mg	62%
Total Carbs	3.58g	18%
Sugars	1.72g	102%
Dietary Fiber	0.46g	27%
Protein	9.45g	280%
Vitamin C	0.7mg	17%
Iron	0.9mg	73%
Calcium	26.5mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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